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FareShare Gazette Recipes -- February 2011 - C's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Cheese Bread

Chocolate Cupcakes (Gail Hall)

Chocolate Spiced Pork Chops

Comforting Corn Pudding

Cranberry Wild Rice Soup

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* Exported from MasterCook *

Cheese Bread

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 14-02 Feb 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup buttermilk
1/4 cup water
1 1/2 teaspoons salt
1 large egg
3 cups bread flour -- we use unbleached
3/4 cup grated extra old Cheddar cheese
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 tablespoons sugar -- Splenda if desired
2 teaspoons bread machine yeast

Add buttermilk, water, salt, egg, half the flour, cheese, remaining flour,
mustard, cayenne pepper, sugar and yeast to the bread machine pan in order
recommended by manufacturer. Select DOUGH cycle; when dough cycle complete
remove to counter, cover and let rest for 5 - 10 minutes. Give the dough a
couple of stretch and folds, tuck seams under, place in greased 4 X 8-inch
bread pan and let rise in warm place until doubled in size. Place bread in
preheated 375F oven for 35 - 40 minutes until bread sounds hollow when
tapped. Remove from oven, remove bread from pan and let cool on rack.

Great loaf! Enjoy....

Contributed to the FareShare Gazette by Doug; 21 February 2011.

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Chocolate Cupcakes (Gail Hall)

Recipe By : Gail Hall
Serving Size : 12 Preparation Time :0:00
Categories : Volume 14-02 Feb 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 1/2 cups buttermilk -- (see * note)
1/2 cup strong coffee
1/2 cup unsalted butter -- melted and
slightly cooled
2 large eggs
2 teaspoons vanilla extract
1/2 cup cream cheese -- softened
1 large egg
1/2 cup semi-sweet chocolate chips
**Cream Cheese Icing**
8 ounces cream cheese -- softened
1/4 cup unsalted butter -- softened
1 cup icing sugar -- sifted (1 to 1 1/2)
1 teaspoon vanilla extract

Preheat oven to 350 F. Place paper muffin liners in a 12-compartment muffin

Sift flour, cocoa, soda and salt into the bowl of an electric mixer. Add
sugar. Turn mixer onto low speed for 10 seconds to combine ingredients.
Increase speed to medium low. Add buttermilk, coffee, melted butter, eggs
and vanilla. Increase speed to medium and beat about 2 minutes. Divide
batter equally among muffin cups, filling each about two-thirds full.

In a small mixing bowl, beat cream cheese and egg until mixture is light.
Fold in chocolate chips. Drop 1 tablespoon of the cream cheese mixture into
the center of each cupcake.

Bake the cupcakes in the top half of the oven until the cake springs when
touched, about 20 minutes. Let cool in the tins before icing.

Yield: 12 cupcakes.

* Note: Buttermilk substitution: mix 1 cup whole milk with 1/2 cup sour

These can also be made ahead: Unfrosted cupcakes can be made the day
before and stored in an airtight container. Frosting can be made up to 3
days in advance and stored, covered, in the refrigerator. Let soften to
room temperature before using.

Cream Cheese Icing
Put cream cheese and butter into the bowl of a mixer and beat until well
combined, 1 to 2 minutes. Add 1 cup of icing sugar and beat well. Add
vanilla extract and beat 1 minute longer. For a stiffer icing, add
remaining icing sugar.
Yields approximately 1 to 1 1/2 cups frosting.

This recipe is shared with permission through the courtesy of the CBC
Radio program Edmonton AM and Gail Hall.
Gail Hall is well known in Edmonton as a culinarian and food activist.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 7 February 2011.

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Per Serving (excluding unknown items): 477 Calories; 24g Fat (43.7% calories from 
fat); 8g Protein; 62g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 436mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 3 
Other Carbohydrates.
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Chocolate Spiced Pork Chops

Recipe By : Paula Deen
Serving Size : 4 Preparation Time :0:00
Categories : Volume 14-02 Feb 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons firmly packed brown sugar
1 tablespoon Italian seasoning
2 teaspoons onion powder
1 1/2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon ground red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

4 (1 1/2-inch-thick) bone-in pork chops
1 tablespoon vegetable oil

Preheat the oven to 350F.

In a large bowl, combine the rub ingredients. Rub the mixture evenly over
pork chops.

Add the oil to a large cast iron skillet over medium-high heat. Add the
pork chops and cook for 3 minutes per side. Put the skillet in oven and
bake the pork chops until the thickest ones reach an internal temperature
of 160F (for medium). The time will depend on the thickness of your chops.

Remove the skillet from the oven, transfer the chops to a serving platter
and serve.

Note: This was a great recipe. Our son-in-law, Derek, prepared these for
dinner tonight. He used 9 thick, boneless pork chops and doubled the rub
ingredients. He had a lot of the rub left even after applying a second
coat of seasonings just before putting them in the pans. These were served
with rice and a steamed vegetable mixture.

Contributed to the FareShare Gazette by Art; 3 February 2011.

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Per Serving (excluding unknown items): 70 Calories; 4g Fat (44.5% calories from 
fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 271mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other 

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Comforting Corn Pudding

Recipe By : Caroline Lubbers, Whipped blog
Serving Size : 9 Preparation Time :0:00
Categories : Volume 14-02 Feb 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Jiffy Corn Muffin Mix -- (8 ounces)
1 can regular corn -- (16 ounces) drained
1 can creamed corn -- (16 ounces)
1 cup sour cream
2 lightly beaten eggs
1/4 cup melted butter

1. Preheat oven to 375 degrees F.

2. Butter/grease a casserole dish. Or for individual corn puddings, grease
a muffin pan thoroughly.

3. Combine all ingredients together in a mixing bowl.

4. Pour into the casserole dish and bake for about 35-40 minutes or until
center is set and not jiggly and edges are brown.

5. If using a muffin pan, fill each one 3/4 full. Bake for 18-22 minutes or
until center is set. Let the muffin pan cool for at least 5-7 minutes.

6. Use a knife to gently circle the edges, loosening the puddings. Lift out
the corn puddings, flipping them upside-down to serve.

Makes 9 pieces

"My family is from small town Iowa, I grew up in Michigan, and now I live
in Chicago. I am a Midwestern girl through and through. I have a slightly
nasal Michigan accent. I love friendly down-to-earth people. I usually
choose function over form. I've got meat on my bones. And, I love corn.

The dinner plate of my childhood almost always featured meat, a green
vegetable and some form of potato or corn. Though my adult preferences have
expanded to include almost all ethnic foods and an appreciation for
vegetarian meals, I am still comforted by the hearty flavors of my
formative years.

My love of all things corn could rival Bubba's dedication to shrimp-corn on
the cob, creamed corn, corn bread, polenta, corn chowder and perhaps best
of all, corn pudding. Though I've tried fancier versions, cheddar-laced
corn casseroles and fluffy corn soufflés, I always return to this corn
pudding recipe with its simple pantry ingredients and one dish stir-it-up

Oh, Comforting Corn Pudding, warm and soft, sweet and savory, this year I
am especially thankful for you. My heap of mashed potatoes would be
lonesome without your company. My bites of succulent turkey would miss you
as its slightly sweet counterpart. My Midwestern roots are contented by
your presence and my childhood nostalgia is tickled by your taste. You will
always have a place at my holiday table!"

Source: "Real Simple"
S(Internet Address):

Contributed to the FareShare Gazette by Chupa; 17 February 2011.

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Per Serving (excluding unknown items): 181 Calories; 12g Fat (60.4% calories from 
fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 248mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat.

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* Exported from MasterCook *

Cranberry Wild Rice Soup

Recipe By : Chef Jules
Serving Size : 5 Preparation Time :0:00
Categories : Volume 14-02 Feb 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons unsalted butter
1 carrot -- finely chopped
1 stalk celery -- finely chopped
1 medium onion -- chopped
1 green onion -- chopped
3 tablespoons unbleached white flour
3 cups vegetable stock
1 1/2 cups cooked wild rice
2/3 cup dried cranberries
1/2 cup milk
1/2 cup yogurt
2 tablespoons robust red wine
1/4 teaspoon dried sage
sea salt and freshly ground black pepper
to taste
For garnishing: -- fresh parsley

Prepare the wild rice ahead of time. Simply wash 2/3 cup of wild rice in a
strainer. Bring the rice to a boil in roughly 3 cups of water, reduce the
heat to low, and cover and simmer for 30 - 40 minutes or until the rice
puffs open and it loses it's crunch. Drain and set aside.

In a large pot, melt the butter over medium heat. Add the carrot, celery
and onion. Cook, stirring occasionally, until the carrot is tender - about
8 minutes.

Add the flour and stir until smooth. Gradually stir in the vegetable stock,
whisking as you add it to prevent lumps from forming. Increase the heat to
medium-high and stir until the soup is thickened, about 5 minutes.

Next add the rice and cranberries. Reduce the heat to medium low, cover and
simmer, stirring occasionally, until the cranberries are soft and plump
(roughly 10- 15 minutes). Stir in the sage, milk, yogurt, wine and
seasonings. Cook for another few minutes, stirring occasionally. Serve in
soup bowls, garnish with parsley.

Makes 4-6 servings.

AuthorNote: Inspired once again by the top quality recipes provided by Chef
Jules, I made another one of his nourishing soups. This time around it was
a rather unusual soup that appealed to me because of the unique blend of
flavours and the colourful presentation. It's as good as it sounds and
looks and it's really easy to prepare besides. I've made a few minor
modifications, but essentially just followed the original recipe. Add more
salt and a few teaspoons of celery seed if you are not using vegetable

ChupaNote: I replaced the red wine with soy sauce for a smoky non-alcoholic

Source: "FoodAndSpice dot blogspot dot com"
S(Formatted by Chupa Babi): "Nov 2010"

Contributed to the FareShare Gazette by Chupa; 8 February 2011.

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Per Serving (excluding unknown items): 276 Calories; 13g Fat (42.6% calories from 
fat); 8g Protein; 33g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 1015mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 
2 1/2 Fat; 0 Other Carbohydrates.

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